Smartie's Bar & Grill #72

Nothing went to waste in our house, I could tell you tales that would curl your hair, if it isn't already. If it was really bad, no, we didn't have to eat them, but if they just got scorched a bit, yup. I can have a sibling validate if you need it, lol.

 

Never been a brandy person, but Old Grandad, a hot fudge sundae and a painkiller for a broken thumb. Not a combination I would recommend for fond memories, and my neighbor's shrubs would agree.

 

I had a similar experience with Scotch. I'd drink a pot of Polonium-210 tea before I'd get near a drop of that peated swill.

 

Funny, when I had my aforementioned misadventure with Scotch one of my friends who was drinking it mulched his parents' shrubs with the seafood he had for dinner. I can still see the white bits of fish standing out from the shredded hardwood mulch like a sore thumb. His parents were less than amused when they got back home, too.

 

never mix desert with meds, that's what alcohol is for

 

My Mom left me to watch the cooking one day, she told me to make sure the lima beans had water. I forgot but that was the last time I forgot....we had to eat the beans anyway. I don't remember my mother burning the beans. She was very protective about food, (only not so much the day she left me in charge) it had to be cooked a certain way. My MIL was the same, her motto was "Waste Not Want Not."

 

That makes sense, I think Northerners invented succotash.

 

My MIL gave me a bit of peach brandy and I turned to walk out of the room and walked into the wall. That was some potent peach brandy, my husband laughed and said I was a cheap drunk. One small drink and I am done.

 

Has anyone ever heard of Kijafa? It is a cherry wine very sweet.

 

I am done with doctors and therapists for awhile too, it is good they have a way of messing up a whole day.

 

Thanks for the website address will have to try them. My guys love peanuts and so do I.

 

Hello everyone and a Happy Holiday season to you and your family and friends. The temperature is going to be 60 degrees in southern Ohio today great weather!

 

We called it refrigerator scrapings.... (ex-Northerner)

 

I was on the phone with my oldest Brother last night, and had barely brought up 'smoked lima beans' when we both were rolling... Mom's cooking has been fodder for many a shared experience through the years. He reminded me about the undercooked chicken, a really 'al dente' pasta dinner (as in, the pasta barely bent?) and a few other beauties we survived. And the fact that we did survive is still surprising to this day.

Don't get me wrong, we loved and love our Mom (RIP), she just couldn't cook for anything. She wasn't raised to, and only by the graces that we all learned to on our own.

 

I cant remember what I made but my wife is outspoken and we were at a family gathering and she tried it and said," On what planet did you think this would be ok to bring- its awful". I bring it up all the time to her. Hilarious she lets me do a lot of cooking, but I usually don't have issues with it as long as I don't deviate from the recipe very much.....learned a valuable lesson from that.

 

You're welcome, daisy, and you're in for a treat. Once you go Hubs you never go back.

 

https://www.ophdenver.com/what-is-cherry-kijafa-sauce/

 

That’s a beautiful looking beer.

 

I learned how to cook on my own, too (I also taught my wife how to cook). Fortunately, one of the jobs that helped put me through college was working as a banquet waiter at the Jefferson Sheraton in Richmond, Virginia. We had a couple of chefs there who attended the Cordon Bleu in Paris and when I had the time I'd watch them and the other cooks working and that's where I really learned to cook. Those boys and girls were absolutely phenomenal. To this day the best thing I have ever eaten was a pheasant bisque they served at a banquet for Sheraton's regional managers and it was unbelievable - a taste of foodie heaven. From there I was able to figure out how cook just about anything but the trip I took to New Orleans in 2004 (the year before Katrina) really expanded my culinary horizons. It was there I finally developed a liking for hot-spicy food and became a disciple of Paul Prudhomme - now I cook a lot of cajun food. It was in New Orleans where I became of this stuff from the New Orleans School of Cooking:



https://neworleansschoolofcooking.com/

It's far and away the best cajun spice blend I've ever had. Not only is it great for gumbos and other cajun dishes it's an awesome steak rub. Whenever I cook cheeseburgers I rub it on them, too. Yummmm.

 

It tastes as good as it looks. When I cracked open the first bottle in October the finish was a little rough but now it's the best part - smooth and rich.

By the way, I finally sent a sample of my well water off to Ward Labs and got the results back. It looks like I've been blessed with good brewing water.

 

Beautiful day in Big D (70s). ID doc went well. See him again in Feb, unless I don't want to, then cancel. Hope I won't need him.

Ain't this the truth.

 

I ordered some today will let you know how they fare with the guys. The best part they don't charge shipping it is all included in the price, you know up front what you are paying.

 

I worked at a Sheraton once and it is no longer a Sheraton. That was an experience. I was the A/R person and did I learn a lot, I was a bit naive about the way people will work the system to get something for nothing. If the night clerk didn't check everything it became my job to track it down.

 

It's Day Three of the Twelve Days of Christmas, Smartie, so we've got nine more days of officially licensed Holiday revelry to enjoy...



That's my story and I'm sticking to it...

 

. This

Will try it. This is another good local product.

https://slapyamama.com